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Biscotti can be stored at room temperature for up to one week.

Source: Martha Stewart Living, December 2009
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26
  • loxling
    28 JUL, 2012
    Followed this recipe 100% but the dough is really flat. Wonder if it's because the temperature too low, since in other biscotti recipe, I see 380 degrees instead 325 degrees for the first time baking.
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  • rhenry
    19 DEC, 2010
    Very Yummy! You will need a very sharp, thin, serrated knife to get them to the recommended 1/2" thick. I used a bread knife and ended up with 1" thick biscotti. Nevertheless, they were very tasty and perfect for a brunch, afternoon tea or snack.
    Reply
  • chewie2127
    21 FEB, 2010
    These came out great. They are sweet because of honey. Lemon and almond flavors go great together
    Reply

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